Making my second Brisket today, flat cut. I trimmed some of the fat, put a low sodium rub on. My beautiful wife has a heart condition and has to limit her sodium so finding a good low sodium rub is a huge plus for us. I found this one at Kroger their Private Selection line. It is pretty good, one of my next step in Q is making my own rubs and sauces.
Here is a pic after I put on the rub and bagged the.
It is in the smoker now, of course my ECB is giving me some grief with the temp, but I will get it.
I am going to wrap it at 160 and take it to 200 wrapped. I will double wrap it and put in a cooler to rest for at least one hour
We are having friends over, they love Tri-Tip and had a prepackaged marinated one in their freezer. Thawed it out and weighs just over 2#'s I will smoke it for about 2 hours, that is based upon what I have read on the forum. I will have to juggle the Brisket & Tri tip on the two racks in the ECB. I will post pics later
Happy Labor Day
Here is a pic after I put on the rub and bagged the.
It is in the smoker now, of course my ECB is giving me some grief with the temp, but I will get it.
I am going to wrap it at 160 and take it to 200 wrapped. I will double wrap it and put in a cooler to rest for at least one hour
We are having friends over, they love Tri-Tip and had a prepackaged marinated one in their freezer. Thawed it out and weighs just over 2#'s I will smoke it for about 2 hours, that is based upon what I have read on the forum. I will have to juggle the Brisket & Tri tip on the two racks in the ECB. I will post pics later
Happy Labor Day